Fresh Fig, Walnut, And Rosemary Upside-Down Cake

• 1/2 cup unsalted butter
• 1 cup light brown sugar
• 10 fresh, ripe figs of your choice, tips removed, halved
• 2 teaspoons finely chopped fresh rosemary, divided
• 2-3 tablespoons walnut pieces, or as much as needed
• 1 cup flour, sifted*
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3 eggs, separated
• 1 cup granulated sugar
• 4 tablespoons fresh lemon juice
• zest of 2 lemons
• 1 teaspoon vanilla extract

1. Position a rack in the center of the oven, and preheat to 350 degrees F.
2. Add butter to a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add figs, flesh side up, and sprinkle with 1 teaspoon of the rosemary. Fill in the nooks and crannies with walnut pieces.
3. In a medium bowl, combine sifted flour, baking powder and salt, and stir.
4. Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.
5. In a separate bowl, beat egg yolks with sugar at medium speed until creamy. Add lemon juice, zest, vanilla extract, and remaining 1 teaspoon rosemary, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.
6. Bake for 40 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature.rnrn*Note: Sifting the flour creates a lighter cake.

unsalted butter, light brown sugar, your choice, fresh rosemary, walnut, flour, baking powder, salt, eggs, sugar, lemon juice, vanilla

Taken from food52.com/recipes/926-fresh-fig-walnut-and-rosemary-upside-down-cake (may not work)